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Monday, August 11, 2008

BBQ Cups

It's a holiday in Rhode Island today. Victory Day. We are the only state that still celebrates it. There are a lot of Rhode Islanders working today, John and I are not. It's catch up day for us. There is laundry that needs to be done from John's trip, some cleaning and re-organizing is happening and my never ending quest to keep my fridge spotless (it's an illness I tell you) is underway. I'm also making a big chicken soup today. It's rainy and damp out, so outdoor activities are not happening. I have so much stuff to do in the yard too. Oh well, another day.

While the chicken soup is in the making I popped some BBQ Cups in the oven to hold everyone over till dinner time. This is an appetizer that is usually served at our Super Bowl party. Every time I have made these little BBQ cups they are the first things to go. They are so easy to make it’s almost embarrassing. I usually double this recipe, because one batch is never enough for a crowd. I didn't double it today since it was just the 4 of us. *Half hour after they were out of the oven and there are 3 left.

I think I pulled this recipe out of a magazine waiting at a doctor or dentists office. I vaguely remember the little piece of paper I ripped out of the magazine. Since then I have changed a few things and made it my own. What's new with that huh?

In a saute pan cook the onion until they are translucent. Add the meat and cook until done. Drain and place into a good size bowl. I almost always use ground turkey and no one is the wiser. You can use ground beef, heck I think leftover pulled pork and brisket would work too. I add the BBQ sauce to taste. Just squeeze a bunch in the bowl until it looks right to you. You want it to coat all the meat, but not make be soupy. Add, taste and re-evaluate until you get it the way you like. Our favorite BBQ sauce is Sweet Baby Ray’s Honey BBQ.

After the meat has cooled a bit, grab a handful of the shredded cheddar and mix it into the meat. Put as much as you like. I would guesstimate about a good full cup, at least, lol.

Grab a muffin pan or two and break open your biscuits. Take one biscuit in your hand and pull it like a mini pizza. You want to stretch it out so you can get it into the muffin pan, and pull it up the sides a bit. Don't worry if they kinda shrink back down into the pan. I make 3 at a time. I work on one row of the muffin pan so that the dough won't shrink back too much. So stretch 3 out and then fill those 3. I use a good heaping tablespoon of the meat mixture. The dough is going to rise up and make a little cup around the mixture so don't worry if they don't look right when they go in the oven.

Sprinkle a little cheese on the top of each on before they go in the oven. Bake at 350 for 15 - 20 minutes. Just until they are lightly golden and the tops are bubbly. Don't over cook or you will burn your buns! I run my frosting spatula around the edges to pop them out.

This recipe will make 24 cups. You will have a few biscuits leftover. We like to coat them in cinnamon & sugar and bake them off for breakfast.

Cheesy and barbequey with a biscuit on the bottom. These are some good eats.

Most of you who have read this blog for any amount of time know what an onion freak I am. Up until this point in my life caramelized oni...

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